DRS. OZ AND ROIZEN: Food safety is a big concern for North Americans

Does the news that every year 16 million pounds of antibiotics are fed to chickens, pigs, cows and fish that end up on your plate have you worried? If so, you're not alone: Most surveys report that food safety is a big concern for North Americans. But you can eat clean without spending a fortune!

This column was inspired by the Food and Drug Administration's recent request that livestock producers cut back on low-dose antibiotics routinely added to the feed of chickens, pigs and beef cattle. These antibiotics promote faster growth. Trouble is, this dangerous practice also promotes the development of antibiotic-resistant superbugs that infect about 1.4 million people each year and kill at least 63,000 in North America. The FDA's new stand is a start. But is it tough enough? We think an outright ban, the kind the European Union has had in place since the 1990s, is a better way to at least partially close the door on antibiotic-resistant bacteria. True, feeding antibiotics to animals isn't the only reason for the rise of superbugs; overuse of antibiotics in humans (like using antibiotics to treat a sinus infection caused by a virus) is part of the problem. But livestock-fed antibiotics are significant troublemakers.

This questionable use of antibiotics in the food chain is one aspect of the food-pollution problem. Growth hormones, artificial dyes and pesticides may be lurking in your food, too. And label claims like "all natural" aren't the best way to spot the worst offenders. Here's how to protect yourself:

Avoid antibiotics: Careful cooking kills off bacteria in meat, poultry and fish, but handling the raw stuff raises your risk of coming in contact with antibiotic-resistant bacteria. In one study, half of the beef, chicken, pork and turkey in supermarkets was infected with strains of the methicillin-resistant superbug, Staphylococcus aureus -- MRSA. So choose cuts labeled "no antibiotics added" or pick certified organic meats and poultry, and wild, rather than farm-raised, fish.

True, organic does cost more, but you can save money and your health by pairing smaller portions of clean meat with veggies, beans and grains. Or skip the red meat entirely and dine on antibiotic-free fish, chicken (skinless) or a meatless alternative -- great for most people's health (you sidestep higher odds for heart disease and cancer), as long as you get essential proteins, vitamins and some key fats from supplements.

Get beyond growth hormones: Adding growth hormones to beef and milk nudges a consumer's cancer risk upward. Growth hormones have been banned in Europe since 1989, but in the U.S. about 60 percent of cattle get them. These days, you can buy dairy products from cows that received no growth hormones. When it comes to meat, look for cuts labeled "no hormones administered" or "certified organic." By the way, chicken and pork are raised without growth hormones, so don't pay extra for a label saying so!

Think twice about artificial dyes: Could food colorings affect kids? One study shows that six artificial dyes may influence the hyperactivity and attention spans of some sensitive kids. Steer clear of Yellow No. 5, Yellow No. 6, Red No. 3, Red No. 40, Blue No. 1, Blue No. 2, Green No. 3, and Orange B on ingredient labels. We like food that looks like it did when it came from the ground. Check this guide to dyes in kids' food: http://brainfoodselector.iatp.org.

Push away pesticides: There are some veggies and fruit you should spend extra on to go organic. Common pesticides used in agriculture (and on lawns and in homes) increase the risk for everything from Parkinson's disease to childhood cancers and diabetes. Limit your family's exposure by choosing organic versions of The Dirty Dozen -- the Environmental Working Group's annual list of produce with the highest levels of pesticides. Choose organic apples, celery, strawberries, peaches, spinach, imported nectarines and grapes, sweet bell peppers, U.S.-grown blueberries, lettuce, kale and collard greens.